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Couscous is a type of semolina dish essential to North African cuisine. In Algeria, Morocco, Tunisia, and Libya couscous is normally made in tagines, cooked in broth with vegetables and meat, usually lamb. In some regions it is cooked with harissa; a hint of spiciness adds complexity and depth to its flavor.
When someone mentions the word ‘couscous,’ yellowy hard wheat granules may first come to mind, however in some regions couscous is made from pearl millet, cornmeal, or barley. Barley couscous is traditional in certain parts of Morocco, and ours comes directly from Sale, Morocco. Barley couscous provides a more grainy texture and a nutty, natural flavor as compared to its wheat counterpart.
Barley couscous is perfect for people who suffer from wheat intolerance and its high fiber content makes it a great, healthy alternative to wheat couscous. It is a really versatile ingredient, serving as a great carbohydrate base to almost any recipe. Prepared with fish, meat or vegetables and served with a dollop of Rose Harissa, barley couscous is simply delicious.
Easy to prepare: put 3.5 ounces (100 grams) couscous into a bowl, pour 6.75 ounces (200 milliliters) salted boiling water or stock (vegetable or chicken is recommended) over the couscous, stir, cover, leave for 5 minutes, drizzle with extra virgin olive oil, fluff up with a fork, and serve.
Belazu Barley Couscous has a subtle nutty flavor and is perfect for a low-wheat diet.
- No artificial flavors, colors, or preservatives.
- Suitable for vegetarians and vegans.
- High in fiber
- Wheat free
- Contains Gluten.
Ingredients: 100% Barley semolina
500 gram (17.5 ounce) box
